Turkey Gravy Recipe: Drippings Make it Delicious

It’s important to have good go-to turkey gravy recipe for Thanksgiving, and this one, made from scratch with flavor from pan drippings s fantastic. You can make the base ahead of time, and then, as you turkey comes out of the oven, use the pan drippings to make the gravy extra delicious. Our recipe is easy to make and you can do most of it ahead of time, which saves some stress on the day itself.

I always make sure to make lots of extra gravy since it’s so important for Thanksgiving leftovers. I love to have a simple slice of toast smothered in gravy the day after Thanksgiving. For more ideas on cooking up your Thanksgiving turkey leftovers, check out our favorite unique recipes here.

If you’ve made your turkey stock ahead of time, use that. Otherwise use the turkey neck, and possibly the wingtips or tail to whip up a quick batch. Of course, you could pick up some turkey stock at the store too.

In a large saucepan, melt the butter over medium-high heat. Meanwhile, in another saucepan, heat your stock. Slowly whisk the flour into the butter to create a roux. You want the mixture to be quite thick. Once all of the flour has been added, add a tiny bit of stock, and stir, browning the roux. Gradually add in 4 cups of warm stock, making sure the maintain the thickness of the gravy. Add more stock for a thinner gravy, and less for a thicker one, but keep in mind it will thicken as it cools. Keep in the refrigerator until you’ve roasted the bird.

On the big day, roast your turkey as usual. Cut up the giblets. Remove the turkey from the roasting pan, and then place the pan over two burners on medium-high heat. Scrape the brown bits, add the giblets, and saute. Then add 2 tablespoons Madeira, wine or stock, and cook briefly. Then whisk in a 1/4 cup of pre-made gravy, and stir until the pan scrapings thicken up, add more gravy as necessary. When the pan drippings are thick, add everything into the pre-made gravy and serve.

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